Title: Jim's Corn Chowder
Categories: Soup Vegetable Chicken
Yield: 9 Servings

3		Bacon slices, diced
1/2	c	Onion, minced
1/2	c	Celery, diced
2	c	Water
3	ts	Chicken bouillon
2	c	Potatoes, coarse diced
2		Bay leaves
2	c	Milk
2	c	Cream
3	cn	Cream style corn
		Fresh ground blk pepper

In a large soup pot fry diced bacon. Add onion and celery and saute until limp. Add water, bouillon, bay leaves and potatoes, cover and simmer 15 min. Add milk, cream and corn and cook until heated through.

Notes: Can use chicken stock to replace water and bouillon cubes. Can use 1 can whole kernel corn and 2 cans creamed corn.

To decrease fats, strain the bacon, onion and celery and drain on a paper towel before adding back to the pot and replace milk and cream with 4 cups skim or 2% milk and thicken with a slurry of water and 2 Tablespoons flour.

Optional additions: chopped ham, diced cooked chicken, grated cheddar cheese, chopped red and green bell peppers, garlic, hot pepper sauce, dry mustard, thyme, parsley garnish.

From: Jr Byers Date: 27 Mar 97 National Cooking Echo Ä

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